Polycyclic aromatic hydrocarbons (PAHs) are food contaminants that accumulate in various foodstuffs, most often during certain processing steps, such as smoking or grilling. Many PAHs are carcinogenic, therefore their levels in foods must be closely monitored and carefully controlled, such that they are maintained below EU regulated threshold values. The project herein describes the development and application of a GC-MS method for evaluating PAH levels in foods, with focus on smoked foods.
